Chicken tortilla stew/soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 skinless boneless chicken breasts1 Medium onion diced1 jalapeno diced3 cloves garlic minced2-3 Tbsp olive oile6 cups low sodium chicken broth1 - 15oz can black beans rinsed1 - 15 ounce can diced tomatoes2.5 Cups frozen corn kernals
boil chicken in water with a bay leave until cooked through. Remove and let cool. Then shred or chop into bite size pieces.
heat up the olive oil and saute the onion, jalapeno and garlic for about 10 minutes - until soft.
Then add chicken broth, black beans, tomatoes, corn kernels, and chicken that you cooked earlier.
While soup is simmering and slice the tortillas into strips and bake at 350 degrees for about 10 minutes or until golden and crispy
Garnish soup with the tortilla strips, some reduced fat cheese, cilantro, fresh lime and avocado.
Number of Servings: 6
Recipe submitted by SparkPeople user UMASSMOLLY.
heat up the olive oil and saute the onion, jalapeno and garlic for about 10 minutes - until soft.
Then add chicken broth, black beans, tomatoes, corn kernels, and chicken that you cooked earlier.
While soup is simmering and slice the tortillas into strips and bake at 350 degrees for about 10 minutes or until golden and crispy
Garnish soup with the tortilla strips, some reduced fat cheese, cilantro, fresh lime and avocado.
Number of Servings: 6
Recipe submitted by SparkPeople user UMASSMOLLY.
Nutritional Info Amount Per Serving
- Calories: 444.5
- Total Fat: 10.5 g
- Cholesterol: 91.3 mg
- Sodium: 776.1 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 9.1 g
- Protein: 45.5 g
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